Address:
W226 N767 Eastmound Dr, Unit B-2
Waukesha, WI 53186

Phone: 262-513-9237 | Toll-Free: 800-846-6153
E-mail: sales@bakersqualitypizzacrusts.com

FRESH (SHEETED) CRUSTS

Baker’s Quality Pizza Crusts® Fresh Crust is most like a traditional thin pizzeria crust. It is yeast leavened and has a distinctive flavor. Proofing is required to fully develop the flavor and achieve the crisp airy texture that makes this crust so desirable. If you want a high quality crust without the mess and expense of making your own, this is the one to use. Your customers will think you made the crust in your kitchen. This dough can also be used to make bread sticks, calzones and stromboli.

HANDLING/BAKING INSTRUCTIONS
Keep frozen until ready to proof. To prevent breakage, avoid dropping the case of crusts on the floor or shelf. In a case, there are two bags of ten crusts each so that one bag at a time can be thawed. Preferably, thaw from frozen overnight in refrigerator at 35°-45°, then proof at room temperature in the plastic bag for a minimum of 2 hours or until double in thickness and pillowy. (Do not attempt to separate frozen crusts. Thaw entire bag of 10 crusts). The product is now ready to use and will provide the best results if used within 48 hours. If all crusts are not immediately used, place them, still bagged, under 34°-40° refrigeration.

When ready to prepare a pizza, remove one crust from the pack and heavily dock the crust with a dough docking roller. Docking the crust well helps to prevent bubbling while baking. Place the crust on a screen or corn meal dusted pizza peel and make the pizza. The crust will bake best in either a slate deck oven or a conveyor oven, both set at a temperature between 450° and 550°. Temperatures are guidelines and will vary depending on the performance of each oven. Your pizza is fully cooked when the toppings are done and the crust is a golden brown on the bottom.

SHELF LIFE
Frozen – 45 days
Refrigerated – 48 hours proofed; 4-5 days thawed but not proofed (Do not refreeze)